Why does your sourdough bread look different?

Why does your sourdough look different from the ones you see online?

It’s the flour.

In this video, I’m breaking down flour strength and protein content, and why European, Canadian, and American flours can produce very different results — even when the recipe looks identical.

Many factors influence your sourdough: flour type, flour blends, humidity, elevation, and environment. But flour is the starting point. Protein content matters no matter where you live. If you want consistent results, begin by understanding your flour.

I am getting into the technical side of baking for a little while and am sharing what I have learned from living in different provinces, countries and this time...in a colder environment where I can't control everything.

Video here